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Buddha bowl with roasted chickpeas and avocado.

Spicy BBQ Roasted Chickpeas

Author: Tracy Halasz

Ingredients

  • 1 tin chickpeas, 19 oz
  • 1 tsp oil
  • sprinkle sea salt
  • ¼ cup ketchup
  • 2-4 tbsp BBQ sauce
  • 2-4 tbsp sriracha sauce
  • ½ tsp garlic powder
  • ½ tsp hot pepper flakes (optional)

Instructions

  • Preheat oven to 400 F
    Line a baking sheet with parchment paper.
    Rinse and drain chickpeas. Gently rub with a fresh kitchen towel to remove most of the skins. Place on baking sheet and sprinkle with 1 tsp oil and a sprinkle of salt.  Roast for 15 minutes. Remove from oven.
    In a small bowl, whisk remaining ingredients. Add chickpeas to sauce and toss until well coated.
    Spread in a single layer on baking sheet and place back in the oven.
    Stir after 10 minutes. Continue baking for another 5 minutes or until brown and crispy (depending on what you want the chickpeas for - take them out after this 5 minutes and they will be a bit saucy or leave an additional 5 minutes for a dryer version).